Crust for 2 crust pie
1 can sour cherry
2 c. chopped raw rhubarb
1 1/4 c. sugar
3 tbsp. minute tapioca

Drain juice from cherry, not completely, reserve for other use. Mix ingredients and let stand for about 1 hour.

Pour into pie crust, cover with second crust and flute edge. Make air holes in top crust. Cover fluted edge with foil to prevent burning. Bake in 400 degree oven for 45 minutes to 1 hour until center of pie bubbles. Remove foil about 10 minutes before done. If crust is browning too fast turn down oven to 375 degrees after 15-20 minutes.